Harvesting & Processing Grains (Soul of Food pt.3 & 4)

After a successful sowing session during the first Soul of Food session, we returned to East New York Farms in late-September to collectively harvest and process some of the late season plants (rice, sorghum, and field peas) for eating and seed storage for next year. Participants threshed and winnowed sorghum and rice seeds prior to us sharing a sorghum dish at the end.

Come October we gathered at Umoja Garden in Bed-Stuy Brooklyn to honor the beauty and legacies of the grains we’d harvested the month prior to prepare them in sorghum skillet cakes and vegetable fried rice.

Thanks to The Laundromat Project’s “Bed-Stuy Create & Connect” grant we were able to get a high quality grain mill for this session to demonstrate milling our sorghum grains into fresh flour for the cakes! Super excited to share it in future Deep Routes offerings (those attending Flour Play have been able to give it a go during our bread session!).